In a large pot (with a lid…Dutch oven works), cover the dried beans with water. Bring to a boil and simmer until tender. The original said for an hour but mine took much longer to become tender. Preheat the oven to 300F.

In a bowl, mix the brown sugar, salt, pepper, mustard, molasses, tomato sauce and maple syrup. Add this to the beans and stir in the bacon. Add enough water to the pot just to cover the mixture and top with aluminum foil then the lid. Bake for 3 hours, checking each hour to be sure it’s not too dry in the pot (add more water if needed). This process could take 5 hours of baking but once the beans begin to tenderize more, uncover for the last half hour of cooking to help deepen the color , if you wish.

I want to make these beans tonight! I love the flavor of maple syrup, especially during the fall months. This would be a lovely meal to share on a cool Fall day. Some cornbread would be required, of course!

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Hi, I'm Annie and I'm hungry. You can find me near Seattle these days (previously Minnesota and Indiana), cooking and sharing worthwhile recipes with an occasional bit about remodeling & designing homes and refurbishing furniture. This blog mostly documents my experience in the kitchen from 2008 to 2014 with sporadic posts after that era. You can find me at thewitsblog.com, emandwit.com or Instagram today.